Chef Madhur Jaffrey
Stuffed Baby Eggplants (Imam Bayeldi) from Turkey
Stuffed Baby Eggplants (Imam Bayeldi) from Turkey
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Mediterranean
Servings
6 stuffed eggplant
Prep Time
1 hour
Cook Time
1 hour 45 minutes
These melt-in-your-mouth eggplants may be served with any Mediterranean Bean Dish and some crusty whole wheat bread. A yogurt relish would complete the meal!
Ingredients
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6 small Italian Eggplants (about 3 ounces each) 4 - 5 inches long, preferably with sepals attached
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Peanut oil or canola oil
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3 tablespoons olive oil
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1/2 large onion (3.5 ounces) finely chopped
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2 teaspoons chopped garlic, peeled and very finely
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2 large organic tomatoes - (1 pound) peeled and finely chopped
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1 teaspoon salt
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Fresh ground black pepper
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4 tablespoons organic parsley, very finely chopped
Directions
Preheat the oven to 350 ° F.
Peel 3 strips about 1/3 inch wide down each eggplant, so they have a striped appearance.
Rub generously with oil and salt and place in a baking dish. Cover with a lid or foil and bake for 1 hour, or until softened and cooked through.
Meanwhile, make the filling. Put the olive oil in a frying pan and set over medium heat.
When hot, put in the onion and garlic. Stir and cook for about 4 minutes, or until the garlic and onion have softened.
Put in the tomatoes, salt and pepper to taste. Stir and bring to a simmer.
Turn the heat down to low and simmer gently for 7 – 8 minutes, until the tomatoes have softened and the liquid has thickened.
Add the parsley, stir once and turn off the heat. Remove the eggplants form the oven and arrange prettily in a serving dish.
Cut a pocket in each eggplant this way: starting ¼ inch from the top, cut a long slit that stops ¼ inch from the bottom. The slit should be deep but not go all the way through. In order to widen the slit push the eggplant very gently from the top and the bottom toward the center.
Ladle 1/8 of the filling into each pocket. Serve hot or chilled.
Recipe Note
If you cannot get small eggplants, use 4 large ones and bake them until they are tender.
Filed in:
Chopped Garlic,
Italian Eggplants,
Organic Parsley,
Organic Tomatoes,
Organic Yellow Onion,
Side Dish,
Stuffed Baby Eggplants (Imam Bayeldi) from Turkey
